Cauliflower "Couscous"
Ingredients
- 1 teaspoon cumin seeds ⓘ
- 1/2 teaspoon coriander seeds ⓘ
- 2 dried rose buds ⓘ
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground paprika
- 1 head cauliflower, broken into florets
- 1 tablespoon olive oil ⓘ
- 1 small yellow onion, diced ⓘ
- 2 tablespoons chopped cilantro leaves ⓘ
- 2 teaspoons extra-virgin olive oil ⓘ
Instructions
- Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
- Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
- Place cauliflower in a food processor; pulse into grains the size of rice.
- Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
- Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).